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Sauté the mushrooms and onion over medium high heat in a large sauté pan with ~1-2 Tbsp. olive oil for about 4 minutes. Season with a pinch of salt and pepper.
Add in the garlic, reduce heat if needed. Continue cooking, stirring occasionally, until the mushrooms are meltingly tender, ~2-3 minutes more. Pour in slow cooker or crock pot.
In the same pan, brown the ground turkey. Season meat with salt and pepper and cook until fully cooked. Drain any liquid if needed. Pour meat into the crock pot.
To the slow cooker add the beef broth, cream of mushroom soup, Dijon mustard, and Worcestershire, Italian seasoning and a pinch of sweet paprika and stir.
Cook on high for 2 hours or low 3-4 hours. Stir in sour cream before serving. Serve with egg noodles and garnish with parsley. YUM!